Penne With King Prawns / Jumbo Shrimp, Cherry Tomatoes and Lemon

• 12 ounces penne pasta
• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 lb cherry tomatoes, quartered
• 10 ounces raw king prawns, shelled and deveined
• 1 tablespoon lemon zest
• fresh ground black pepper
• 2 tablespoons flat leaf parsley, chopped
• lemon, to serve

1. Bring a large saucepan of water to the boil and add the pasta.
2. Give it a stir and cook for 10 minutes exactly, uncovered.
3. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
4. Meanwhile, heat the butter in a deep frying pan and add the garlic, and gently cook for 1 minute without colour.
5. Add the tomatoes and cook over a low-medium heat for 10 minutes - resist the urge to stir them as this will break them down and you want to retain a little of their shape.
6. Pour 1 cup of the pasta water onto the tomatoes and garlic and bring to the boil.
7. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink.
8. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through.
9. Serve on warmed plates with a wedge of lemon.

penne pasta, butter, garlic, cherry tomatoes, king prawns, lemon zest, fresh ground black pepper, flat leaf parsley, lemon

Taken from www.food.com/recipe/penne-with-king-prawns-jumbo-shrimp-cherry-tomatoes-and-lemon-345389 (may not work)